Peppered Pork Chops



Ingredients:
4 boneless pork loin chops, 3/4-inch thick
2 teaspoons ground black papper
1/2 teaspoon thyme, crushed
2 teaspoons vegetable oil
2 teaspoons Worcestershire sauce


Servings: 4
Minutes of prep time: 15
Nutritional analysis per serving: calories: 182 grams of fat: 8 mg. cholesterol: 71 mg. sodium: 82

Instructions:
Coat chops with pepper and thyme. Heat oil in large heavy
skillet over medium-high heat. Add chops, cook to brown one side
(2-3 minutes); turn to brown other side. Remove chops from pan,
keep warm. Deglaze skillet with Worcestershire sauce: add sauce
to hot pan, stir constantly to remove any pan juices cooked to
bottom of skillet. Pour accumulated juices over chops and serve
immediately.

Pineapple-Garlic Pork Chops


Ingredients:
4 pork loin chops, about 1-inch thick
1 cup unsweetened pineapple juice
2/3 cup dry sherry
2 tablespoons brown sugar
1/2 teaspoon dried rosemary leaves, crushed
1 clove garlic, minced


Servings: 4
Minutes of prep time: 10
Minutes of cook time: 12 Nutritional analysis per serving: calories: 270 grams of fat: 9 mg. cholesterol: 99 mg. sodium: 99

Instructions:

Combine all ingredients, except pork chops; mix well. Place
chops in a shallow dish; pour marinade over chops. Cover and
refrigerate overnight, turning meat occasionally.

Remove pork chops from marinade. Place on rack of broiling pan.
Broil 5 to 6 minutes on each side, turning and basting once with
marinade.

Muslgrl, those look like tasty recipes for chops. I'm going to print them so I can try one this week. I make a Hawaiian Pizza with ham and pineapple, and never thought of using pineapple with pork chops. It sounds sooo good and healthy too.

I wonder how many recipes have been printed on this forum... I imagine it would be a high number.

My mom always marinated them in Italian dressing over night then grilled them up on the grill and served with apple sauce